Crock Pot Chicken and Sweet Potato Stew
Warm, hearty, and packed with nutritious ingredients, this Crock Pot Chicken and Sweet Potato Stew is the ultimate comfort food made easy. Tender, seared chicken thighs are slow-cooked to perfection alongside vibrant sweet potatoes, carrots, celery, and a flavorful blend of cumin, thyme, and paprika. A rich tomato-based broth ties everything together, infusing every bite with savory, aromatic goodness. This one-pot meal requires just 20 minutes of prep, making it a hands-off weeknight dinner or meal-prep favorite. Perfect for cozy nights, this stew is best served with crusty bread or a bed of rice, and a sprinkle of fresh parsley adds a final touch of freshness. Gluten-free and packed with protein, it’s a satisfying dish the whole family will love!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 large sweet potatoes
- 1 medium yellow onion
- 2 carrots
- 2 celery stalks
- 3 cloves minced garlic
- 4 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley (for garnish)
Instructions
Peel and dice the sweet potatoes into bite-sized cubes. Dice the onion and chop the carrots and celery into small pieces.
Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs on both sides until lightly browned, about 2-3 minutes per side. This step is optional but enhances the flavor.
Place the seared chicken thighs in the bottom of your crock pot.
Add the chopped sweet potatoes, onion, carrots, celery, and minced garlic on top of the chicken.
In a mixing bowl, combine the chicken broth, diced tomatoes (with juice), tomato paste, ground cumin, dried thyme, paprika, salt, and black pepper. Stir until well incorporated.
Pour the broth mixture over the chicken and vegetables in the crock pot.
Add the bay leaf to the crock pot, nestling it into the liquid.
Cover the crock pot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded and the sweet potatoes are soft.
Remove the bay leaf before serving. Shred the chicken into larger chunks or leave whole, as desired.
Ladle the stew into bowls and garnish with chopped parsley for a fresh touch.
Serve warm with crusty bread or over rice if desired.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.0 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
